Cook Once, Eat Twice: Chicken Teriyaki

Crispy chicken is coated with a glossy, sweet sauce in this classic dish- and it’s much healthier than take out!

I’m so excited about this months Recipe Redux theme, which is “Two for One.” It fits right in with the“Cook Once, Eat Twice”series on my blog, where I show you how to make a delicious and healthy recipe and then transform the leftovers into a completely different dish the next day. It’s a real timesaver in the kitchen, especially on busy weeknights. Plus it’s a great way to make leftovers a lot more fun and interesting!

So for this challenge, I decided to start with an easy, versatile and family-friendly dish- Chicken Teriyaki. Crispy chicken coated with a glossy, sweet sauce- what’s not to love?

In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor. You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket. But why buy a bottle of it when you can make a delicious and healthier version at home with just a few ingredients?

Technically, teriyaki isn’t actually a sauce but rather a Japanese cooking method. Teriyaki involves grilling meat and then glazing it with a sauce. The meat is typically brushed with or dipped in the sauce several times while cooking.

Although traditionally it’s grilled, you can also make chicken teriyaki in a skillet. I like the skillet method because you can cook the chicken and sauce together. As the sauce cooks, it bubbles up and becomes thick and glossy, forming a delicious glaze on the chicken.

You can use chicken breasts but thighs will be juicier. To cut down on saturated fat, buy skinless chicken thighs. Many recipes for teriyaki call for cornstarch because it thickens the sauce quickly. However, I prefer to thicken it naturally by partially reducing it in a saucepan before adding it to the chicken.

I like to serve my chicken teriyaki on a bed of steamed rice with sesame roasted broccoli on the side (stay tuned for this recipe in a future post). Once you’ve enjoyed your chicken teriyaki, what can you do with the leftovers the next day? There are so many options! Keep in mind you may want to double the recipe depending on how big your family is. Here are just a few ideas to get you started:

Shred it and make Asian tacos with cabbage slaw, fresh cilantro and a Sriracha aioli

Dice it up and use it in an Asian chicken salad

Combine it with shredded cheese to make yummy quesadillas

Make chicken teriyaki pizza

Toss it into a soup for a boost of protein

Top shredded chicken with cheese for a delicious twist on grilled cheese

Heat the soy sauce, mirin, sake, honey and ginger together in a small saucepan. Bring to a boil then reduce to a simmer. Simmer 7-8 minutes until sauce is thickened. Remove the ginger. Set the sauce aside.

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cover the pan. Cook another 7-8 minutes.

Uncover the pan, turn the heat up to high and pour the sauce over the chicken. As the sauce cooks, it will thicken even more and turn glossy. Turn the chicken often, coating it with the sauce. Continue cooking until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.

Let the chicken rest for a few minutes, then slice it and spoon any extra sauce on top. Garnish with scallions and sesame seeds, if desired. Serve with rice.

Nutrition Facts

Chicken Teriyaki

Amount Per Serving

Calories 290Calories from Fat 78

% Daily Value*

Total Fat 8.7g13%

Saturated Fat 2g10%

Sodium 478mg20%

Dietary Fiber 0.1g0%

Protein 33.9g68%

* Percent Daily Values are based on a 2000 calorie diet.

Check out below to see what the other Recipe Redux members did with this fun challenge!

Oh my…look at that thick and glistening glaze!! I love the skillet method and will definitely have to try that next time! Mmmm…all your suggestions sound delicious, but today, chicken teriyaki pizza is calling my name! 😉

I know for sure your chicken Teriyaki is lower in sodium than anything I'd get from a restaurant! And it's a whole lot prettier too 🙂 I'd have to hide the extra so there would actually be leftovers in my house. This is one of my husband's favorite dishes!

I love this series because I am a huge fan of recipes that can be used as leftovers in another dish the next day. During the week I don't have a lot of time to cook elaborate meals so I love easy meals like this!

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Welcome to my site- I hope you’re hungry! My name is Sonali- I’m a board certified Emergency Medicine physician, trained chef, mom, recipe developer, and cookbook author. I want to help give you the tools to take control of your health, starting in the kitchen. Healthy food can and should be delicious! Read More…